Tarte au sirop d'érable
INGREDIENTS
1/3 cup butter
½ cup flour
1 can of 400 ml of coconut milk
1 tbsp cornstarch
1 ½ (375 ml) cup of Domaine du Grand Reed maple syrup
½ cup pressed brown sugar
½ tsp. vanilla essence
A pinch of salt
STEPS
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Preheat the oven to 350˚F (175˚C).
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Line a 23-cm (9-inch) pie dish with a crust.
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Bake for about 20 minutes or until golden brown. Let cool.
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In a saucepan, melt the butter over medium heat.
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Add the flour, stirring with a whisk.
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Stir in the coconut milk.
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Combine maple syrup, brown sugar, cornstarch and vanilla.
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Add the maple syrup mixture to the flour, bring to a boil, stirring constantly.
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Pass to the mixing arm if necessary.
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Boil for 2 minutes or until the mixture has thickened.
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Leave to cool for a few minutes.
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Pour into crust and refrigerate until ready to serve.